In 1927, an American in Paris named Erskine Gwynne founded a magazine and called it Boulevardier. The publication didn’t last, but his cocktail invention of the same moniker survived.
A variation on the Negroni, Gwynne’s version substituted whiskey for gin. It’s currently experiencing a resurgence in craft cocktail bars and is served locally at Le Rendez-Vous, a hip French eatery in downtown West Palm.
While the classic recipe calls for equal parts whiskey, Campari, and vermouth, Le Rendez-Vous is more generous with the brown spirits. “We love the balance in the drink,” says co-owner Olivier Delrieu. “It’s not too sweet or bitter, and it has enough flavor that you want to sip it slowly.”
Photo by Olivier Delrieu.
The Boulevardier
- 1 1/2 oz. whiskey
- 1 oz. Campari
- 1 oz. sweet vermouth
- Orange peel for garnish
In a shaker, add ingredients and ice and stir until chilled, making sure the drink doesn’t become diluted. Strain into a rocks glass over a large ice cube. Squeeze oils from orange peel into drink; use peel for garnish.
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